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Spinach Noodle Kugel


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Spinach Noodle Kugel


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Spinach Noodle Kugel

This recipe calls for onion soup mix. Make your own homemade MSG free kosher onion soup mix with this great and flavorful recipe*.


  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour



  • 1 (12-ounce) package "Kluski" egg noodles
  • 1 (1-pound) package frozen chopped spinach, defrosted and drained well
  • 1/4 cup onion soup mix
  • 1 cup soy milk
  • 3 eggs, beaten
  • 2 ounces margarine, melted


Preheat oven to 350 F.  Grease a 9×13 inch baking dish.

Cook noodles according to package directions.  Drain and place in a large bowl.

Add spinach, soy milk, onion soup mix, eggs and margarine.  Mix to combine.

Transfer to prepared baking dish and bake uncovered for 45 minutes or until lightly browned on top.

*Here is the link for the homemade onion soup mix.



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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




41 Responses to Spinach Noodle Kugel

  1. this sounds so much simpler than my version, cant wait to try it and save all that time and work

  2. how big a package of chopped spinach?

  3. Great Q – 1 lb bag spinach. Will fix the recipe now.

  4. avatar says: Naomi

    Is there a healthier way to make this without the margarine?

  5. Naomi
    I actually use healthy “margarine” called Earth Balance NOT Smart Balance. It’s vegan pareve “butter” that comes in a tub or as sticks. NO dairy, no trans fats, no hydrogenated oils etc.. check it out here http://www.earthbalancenatural.com/#/products/vegan-sticks/

  6. avatar says: Chanie

    Is the wide noodles a 12 or 16 ounce bag?

  7. avatar says: Miriam

    How do you measure 2 oz of margarine if you are using the tub of the Earth Balance?

  8. avatar says: Sharon G

    Can you substitute the soy milk for anything else?

  9. I can’t have soy. Can I use something else instead?

    • almond or rice milk will work.

    • I can’t find my recipe but yours sounds very similar to mine, except for soy. What can I substitute it with? Thank you

      • almond milk or rice milk or the original recipe called for non-dairy creamer.

  10. Naomi, you could heat up some oil to use instead of the margarine .

  11. avatar says: Amy

    I found that this works fine with regular medium egg noodles – don’t need Kluski in particular. Awesome recipe!

  12. avatar says: Amy

    I hope you put this in your next cookbook – what a great recipe!

  13. avatar says: Cindy

    Can you give me a substitute for onion soup mix?

  14. I just made this and I really like it! I am a private cook and have a new couple who are non meat/kosher fish eaters,I have never cooked Kosher. I am learning a menu for them. Can you advise what to put with spinach noodle kugel (as it’s a side dish) please and any suggestions you may have for their diets. Kind Regards

    • Hi Jennifer, so excited you found our site to help guide you. Just to clarify, the couple does not eat meat or fish, what about chicken?

  15. could I use almond milk instead of soy milk

  16. avatar says: AILUY

    Can I bake this as ‘muffins’? What would I need to change?

    Thank you

    • sure!!! will be beautiful. should be the same baking time – no adjustments necessary — just don’t forget to grease your muffin tins or use muffin papers.

  17. avatar says: egrolman

    No spices? Is the soup mix enough?

  18. avatar says: Holly J

    Made this for Shabbat a few weeks ago and my boys are still talking about it! Thank you for sharing this recipe. It is so delicious! It has definitely been added to our family favorites list.

    • oh Holly so happy! This was one of my husband’s favorites from growing up and now in regular rotation at our house…

  19. avatar says: Andres

    I just made this and it was delicious! I used 2% milk and butter instead of margarine, and I added some turkey sausage (not kosher I know) and it tasted wonderful!!

    • Andres – you just gave me the great idea to add sausage to (the non-dairy version of :-) this recipe – LOVE IT!

  20. do you have to serve these warm or can you eat at room tempeature? Could you make the roasted garlic kugel in the muffing cups…would it change the cooking itme

    • either warm or at room temp. as for muffin cups should take about 35 – 45 minutes. if you see top is browning too quickly cover with foil. enJOY!

  21. avatar says: lois

    can you substitute gluten free noodles and a nut milk in place of the soy milk?

    • for sure re: the nut milk, re: gluten free noodles I assume so – I can’t say that I have ever used them BUT if they work well as a noodle substitute in general then they will work well here.

  22. avatar says: Ashley

    Can the spinach noodle kugel be set up earlier in the day and then baked later or will it ruin the dish?

    • that could work – even easier though, just bake it off in advance – it stays in the fridge for a few days and/or freezes well!

  23. avatar says: Mrs.B.

    My latest “obsession” is with all things muffin. Can I make these in my muffin pans? Other than adjusting for time, what else needs adjusting?

    • totally hear that!!! just use muffin papers and/or grease really well.

  24. avatar says: strandjss

    My third recipe to post is this Kugel recipe. I love this recipe because it does not have a complicated list of ingredients but that does not detract from the flavor and usefulness. I also love the use of spinach. Savory kugels are my favorite and this recipe is a great side dish.

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